I made two small batches of these bars in about 15 minutes. I made a Mixed Berry Cobbler variety and an Almond Butter-Chocolate Chip variety. But really, these bars can be anything you want them to be. All you need is dried dates (I used Medjool dates), a protein source such as nuts/seeds or nut butter/seed butter, and something to add a little extra flavor, such as chocolate chips or dried berries.
You can add shredded coconut, cocoa powder, coconut oil, cinnamon or other spices. If you can't find the dates, I think you could make these with dried figs or dried apricots, although the flavor would be different and they might need a little honey to sweeten them and hold them together. Really, the possibilities are endless.
Right away, I liked the Mixed Berry Cobbler bars. Kat seemed more fond of the Almond Butter-Chocolate Chip. Shane liked them both. And if you can hang on to them for a day or two (in the fridge is best), the flavors really develop.
These bars are great with morning coffee, as a lunchbox treat, or as a protein-rich afternoon pick-me-up.
Mixed Berry Cobbler Protein Bars
1/2 cup (about 6 large) dried dates, pitted
1/2 cup mixed dried berries (those I bought had blueberries, cranberries and cherries)
1 cup almonds (I used sliced, but whole will work)
Combine all in a food processor and process until a course meal-like texture is achieved. Add water if necessary, 1/2 Tablespoon at a time, until mixture will hold together.
Scrape mixture out onto waxed or paper, and using a spatula, form into a rough square or rectangle. Top with another piece of waxed or parchment paper and roll to about 1/2" thick. Using a spatula, even up sides if desired, and cut into bars. Makes 8-10 bars.
Best if stored in refrigerator.
Almond Butter-Chocolate Chip Protein Bars
1/2 cup (about 6 large) dried dates, pitted
1/2 cup semi-sweet or milk chocolate chips - divided
2 to 4 Tablespoons almond butter
Combine dates and 1/4 cup chocolate chips in a food processor and process until a course meal-like texture is achieved. Add almond butter, a tablespoon at a time, until mixture will hold together. How much you need will depend on the consistency of the almond butter. If it is very thick, you may also need to add a teaspoon or two of water.
Scrape mixture out onto waxed or paper, and using a spatula, form into a rough square or rectangle. Sprinkle remaining 1/4 cup chocolate chips on top and press them in lightly. Top mixture with another piece of waxed or parchment paper and roll to about 1/2" thick. Using a spatula, even up sides if desired, and cut into bars. Makes 8-10 bars.
Best if stored in refrigerator.
